Compare prices

Method

Heat half the oil in a large frying pan
and fry the pork for 4-5 mins until browned.
Once done, remove and set aside. You
may need to do this in batches. Use
remaining oil to fry the onions for
8-10 mins until soft and starting to brown.
Then add the garlic and paprika, and cook
for 1-2 mins more. Return the pork to the
pan and pour in the stock, tomatoes and
sugar. Bring to the boil, then turn down
and simmer for 20-30 mins until the
sauce has thickened.

To make the dumplings, combine all
the ingredients, apart from the oregano
leaves, with enough cold water to make a
scone-like dough. Roll into approximately
30 walnut-size balls. Stir the peppers
into the goulash. Tuck in the dumplings,
cover the pan with a lid and cook for
25-30 mins until the dumplings are puffed
up. Allow to cool and freeze for up to
2 months, or serve scattered with reserved
oregano and some soured cream.

If frozen, defrost then re-heat
in the microwave on medium for
4-6 mins for a single portion, and longer
for larger servings or gently on the hob,
covered, until piping hot.

Ads by Google

Comments, questions and tips

Comments

This was nice and I'd make it again but I was slightly disappointed in a couple of things. Firstly, i made half the amount but there was no way it would have fed 5 people, we are quite greedy but I only served us small portions (by our standards anyhow!) and it served 3. Secondly, i found it very bland and so added 1tsp of cayenne pepper and 1 tsp of chipotle chilli powder which made it more tasty (although still not spicy). I'd give it 3.5 stars if I could but husband loved it so it gets bumped up to 4.

followed the recipe precisely but didn't cook on the hob - as somebody else suggested once meat and onions browned I cooked in the oven for 2.5 hours total at 170c - I added the peppers with about an hour to go then took the lid off for the last 30mins or so when the dumplings went in.
was brilliant - delicious strong flavour, super tender meat and a bright red smoked paprika colour

It was very tasty and I'll make it again!
I put more water in mine as it came out really thick like sauce rather than soup and it was bit too spicy for my 10 years old daughter but perfect for me and my husband.
I did without dumplings and add some oregano.

I have become an avid batch cooker, freezing recipes straightaway in separate small foil containers. This recipe tasted great but not great out of the freezer, especially not the dumplings! OK recipe but IF made again ( expensive cut of meat) I would leave out the dumplings, personally.

This was delicious! I used red and green peppers (and had no problem with the green ones). I used 2/3 smoked and 1/3 unsmoked Paprika and added some chilli flakes for a bit of heat. I made the dumplings as stated in the recipe but used a small quantity of dried Oregano as I had no fresh - they came out beautifully fluffy and light. I can certainly see this going well with either mashed potatoes or tagliatelle as well. Can't really see why you need tenderloin for this - a cheaper cut, cooked a bit longer, would be perfectly good too. Anyway, I thought it was lovely and I will certainly make it again.

Had this tonight, I used left over pork shoulder and used jamie Oliver's recipe for dumplings, a very yummy mid week meal,works well with the leftovers from Sundays joint!quick and easy too..enjoyed by children and adults alike!!also used only one garlic clove as that's all I had,1red pepper and a handful of mushrooms.

Yummy recipe for pork, which isn't my favourite meat. I browned shoulder pork after coating in seasoned flour, so the sauce thickens during cooking, also added mushrooms and omitted green pepper. I used tinned cherry tomatoes which are nicer than plum variety, didn't put any herbs in dumplings as I only had fresh basil, don't think that would go well. After all ingredients were prepared on the hob,transferred to a slow cooker on low for about 4-5hrs, turned to high when dumplings added. Hubby complimented too but then he usually does anyhow. Would deffo make again.

Really filling & tasty, made a small version for 2 but will make a larger one next time, used red pepper only having read the comments. Also used parsley not oregano in the dumplings and light (vegetable) suet. Served with green veg.

Used cubed pork shoulder rather than tenderloin and cooked at 140C for two hours in fan assisted oven before adding dumplings. The pork was inexpensive but was extremely tender. Dumplings lovely and fluffy and the sauce soaked into the bottom of them. Made enough to feed five, but will make more next time and freeze. Added green veg as a side dish.

This was delicious. I only used 1kg of pork because 1.5 looked like too much as I was slicing it. I cooked all the components separately due to lack of space in the frying pan! I put it all in a big casserole dish in the oven at 180c for an hour then 150c for a further hour. I took the sauce out at the end as it was very thin and thickened it with some cornflour. I shredded the pork, it was so tender. Made enough for another 2 meals which are now in the freezer. Served it with mash, made some of that for the freezer too. Will be great to be able to produce a proper dinner on a busy evening

Wow, really really nice. I've never had dumplings before. I used a box of ready made dumpling mix as my two young children were crying at the supermarket and it jumped out at me from the end of an isle. It made 21 walnut sized dumplings which worked out perfectly - it was a perfect consistency. I am very proud of the final result and will definatley be making this again.

This really was one of the worst meals I have cooked off this site (and I use it several times a week). Even my husband, who eats anything and everything, left the dumplings. I felt it was a waste of pork tenderloin and a cheaper cut of meat would benefit from the slow cooking. Sorry Good Food, but this just did not deliver.

cooked this for a family of 4 (2 adults, 2 teenagers) all loved it, varied it slightly by putting the pork in seasoned flour before browning it and adding mushrooms (because I did not have the right amount of pork). I also roasted root vegetables separately (carrots and parsnips in olive oil and dried mixed herbs). Would cook this again.

Reader Offer: Delicious meals for £17.49

Reader offer: £10 off craft beer

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Good Food Apps

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this website. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.